Ingredients
2 cups confectioners sugar
2 tbsp cornstarch
2 tbsp water
Directions
Mix the sugar and cornstarch together
Add water 1 tbsp at a time until consistency is achieved
Your Custom Text Here
2 cups confectioners sugar
2 tbsp cornstarch
2 tbsp water
Mix the sugar and cornstarch together
Add water 1 tbsp at a time until consistency is achieved
3 cups flour
3/4 cup brown sugar
2 tsp cinnamon
2 tsp ginger
1/4 tsp ground cloves
1/2 tsp salt
3/4 tsp baking soda
3/4 cup shortening
3/4 cup molasses
2 tbsp rice or coconut milk
Mix the flour, brown sugar, salt, baking soda, and spices
Put mixture in a food processor and pulse until mixed well
Add shortening and pulse until incorporated
Mix the molasses and milk together and pour into the food processor while pulsing to mix
Process until dough comes together in a nice ball
Wrap dough in plastic wrap and let rest in refrigerator for at least 30 minutes (up to 2 days)
Preheat the oven to 325 degrees
Roll the dough between two sheets of plastic wrap to 1/4 inch thick or so
Cut into shapes and cook on parchment lined baking sheet for 12-15 minutes
2 packages jello Oreo instant pudding
2 1/2 cups of rice or coconut milk
10-12 Oreos, crushed
Whisk together pudding mixes and milk until smooth
Add in the crushed Oreos
Freeze for 4 hours
1 1/2 cups flour
3 tbsp cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tbsp white vinegar
6 tbsp vegetable oil
1 tsp vanilla
1 cup warm water
Preheat the oven to 350 degrees
Lightly grease a 8 inch square pan, 9 inch round pan or muffin tins
Combine flour, cocoa, sugar, baking soda, and salt in bowl
In a small bowl, combine vinegar, oil, vanilla and water
Make a well in the middle of the dry mixture and pour in wet ingredients - Mix well
Pour into pan and bake 30-35 minutes for cake or 20 minutes for cupcake
1 cup vegan butter (Earth balance), softened
2 tsp vanilla extract
1/4 tsp salt
32 oz confectioners sugar
4-6 tbsp rice milk
Beat butter, salt, and vanilla with an electric mixer until smooth
Gradually add confectioners sugar alternately with 2 tbsp rice milk until smooth
Add rice milk until consistency reached
**To make into chocolate chip frosting, add in 1 cup Enjoy Life chocolate chips
2 cups sugar
1 cup vegan butter (Earth Balance)
1 tsp vanilla extract
2 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup rice milk
3/4 cup unsweetened cocoa
1/3 cup hot water
Beat sugar and butter on medium speed with electric mixer until creamy and fluffy (about 5 minutes)
Add vanilla extract and mix well
In separate bowl, mix flour, baking powder, salt and cocoa
Add the flour mixture to the sugar mixture alternately with the rice milk (start/end with flour)
Beat at medium-low speed until blended after each addition
Add in hot water and blend until smooth (batter will be thick)
Immediately pour into 2 greased and floured 8 inch round cake pans
Bake 34-38 minutes
Cool in pans on wire rack
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
Preheat the oven to 350 degrees
Grease a mini donut pan and set aside
In a bowl, mix the flour, baking powder, salt and spices together
In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk
Slowly add dry ingredients into the mixture and combine (do not overmix)
Fill each donut pan with batter
Bake 8-9 minutes
Allow donuts to cool on a wire rack
1 3/4 cups flour
1 1/4 cups sugar
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
1 cup pureed pumpkin
1/2 cup rice milk
1/2 cup vegetable oil
2 tbsp molasses
Preheat the oven to 400 degrees
Lightly grease a muffin tin
Mix flour, sugar, baking powder, salt,and spices
In another bowl, mix pumpkin, milk, oil and molasses
Combine the two bowls
Fill the muffin cups 2/3 full
Bake for 18-20 minutes
1 package jello chocolate instant pudding mix
1 8oz container of fat-free whipped topping
2 cups fat free milk
Pour pudding mix into milk and beat until thick
Add whipped topping and mix until well-blended
6 red or green bell peppers
1 pound extra lean ground beef
1 package (19.5 oz) turkey Italian sausage
1 cup diced onion
1 cup diced red or green peppers (use the chopped off tops)
4-6 tsp olive oil
Salt, to taste
Pepper, to taste
1 cup spicy tomato sauce
2 cups grated low fat mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat the oven to 375 degrees
Cut the tops off the peppers
Square off the bottom of each pepper to make them stand up
A small hole at the bottom will help drain the fat from the peppers
Clean out the inside of the peppers
Place peppers standing up in a greased baking dish
Heat olive oil in large skillet over medium heat and brown the beef
Remove beef from skillet and set aside
Add olive oil and sausage to skillet - Brown sausage, remove from skillet and set aside
Add pepper and onions to skillet and cook for 3-4 minutes
Turn off heat and add meats back to skillet and add 1 cup of tomato sauce
Season with salt and pepper
Let mixture cool slightly, mix in the cheeses, but save 1/4 cup of mozzarella
Stuff each pepper with meat mixture
Sprinkle tops with mozzarella cheese
Cover the peppers with tinfoil and bake for 30 minutes
Remove foil and bake for an additional 20 minutes uncovered
1 pound ground lean turkey
1 egg white
1 1/2 cup dry, old-fashioned oats
1 1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 jar (16 oz) tomato sauce
7 cups whole wheat pasta
Combine turkey, egg, oats, and spices
Shape into 14 meatballs
Layer small portion of tomato sauce on bottom of crockpot and place meatballs on top
Cover meatballs with remaining sauce
Cook for 4-5 hours on high for 8-9 hours on low
Other option:
Cover meatballs with sauce in a saucepan and simmer on medium heat for 45 minutes
2 tsp olive oil
12 garlic cloves, crushed
2 pounds boneless chuck roast, trimmed and cut into 2 inch cubes
1 1/4 tsp salt
1/2 tsp black pepper
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup lower sodium beef broth
1 tbsp tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash of ground cloves
1 (14.5 oz) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles
Preheat the oven to 300 degrees
Heat a dutch oven over low heat - Add oil and swirl to coat
Add garlic and cook for 5 minutes
Remove garlic
Increase heat to medium-high and add beef to pot
Sprinkle with 1/2 tsp salt and 1/4 tsp of pepper - Cook and brown for 5 minutes
Remove beef from pot
Add wine to the pot and bring to a boil while scraping the bottom and sides
Add garlic, beef, remaining salt and pepper, carrot and next 8 ingredients
Bring to a boil
Cover and bake at 300 degrees for 2.5 hours or until beef is tender
Discard bay leaf and serve with noodles
1 loaf of French bread (13-16 oz) - Sliced into 20 segments
8 large eggs
2 cups half-n-half
1 cup milk
2 tbsp sugar
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp ground nutmeg
Dash of salt
Praline topping (recipe follows)
Maple syrup
Arrange slices in generously buttered 9 x 13 baking dish in 2 overlapping rows
In a bowl, mix eggs, half-n-half, milk, sugar, vanilla, cinnamon, nutmetg, and salt
Pour mixture over bread slices
Spoon mixture in between bread slices
Cover with foil and refrigerate overnight
Preheat the oven to 350 degrees
Spread the praline topping evenly over bread and bake for 40 minutes until lightly golden
Serve with maple syrup
Praline Topping:
2 sticks butter
1 cup light brown sugar
1 cup chopped pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
2 cups grated zucchini
2 1/2 cup flour
1/2 cup wheat germ (or 1/2 cup more flour)
3 tsp cinnamon
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Beat eggs until fluffy
Add sugars, oil, zucchini, and vanilla
Add dry ingredients
Bake at 325 degrees for 60 minutes in greased tins
2 1/2 pounds roasted chicken, skinned, boned and shredded
2 tbsp butter
1/2 cup chopped celery
1/2 cup chopped onion
2 cans (14 oz) reduced sodium chicken broth
1 1/2 cups milk
1 tsp hot pepper sauce
1 1/2 cups mozzarella cheese
1 1/4 cups shredded Parmesan cheese
1/3 cup flour
Bottled hot pepper sauce
In Dutch oven, melt butter over medium heat
Add celery and onion - Cook until tender
Stir in broth, milk, and 1 tsp hot sauce
In bowl, mix mozzarella, 1 cup blue cheese, Parmesan cheese, and flour
Add gradually to the soup stirring until melted
Stir in 3/4 of the shredded chicken
Serve topped with remaining chicken, blue cheese, and hot sauce
12 slices firm white bread, cut into 1/2 inch cubes (about 8 cups)
2 cups fresh or frozen blueberries
1 package (8 oz) cream cheese, cut into small cubes
8 eggs
2 1/2 cups milk
2 tsp cinnamon
1 cup maple-flavored or pancake syrup
1/4 cup packed brown sugar
Spread half the bread cubes onto the bottom of a greased 13 x 9 inch baking dish
Cover with 1 cup blueberries, cream cheese and remaining bread
Whisk eggs, milk and cinnamon in a bowl
Add 1/3 cup of syrup and sugar - Mix well
Pour over the bread and let sit overnight in the fridge
Preheat the oven to 350 degrees
Bake strata covered 60-65 minutes until top is lightly browned
Uncover after 30 minutes
Bring remaining syrup and blueberries to boil in a saucepan - Simmer on medium-low
Serve over strata
2 pounds lean ground turkey
1 medium onion, chopped
1 medium carrot, grated
3 garlic cloves, minced
1 can (8 oz) tomato sauce
1/2 cup reduced sodium chicken broth
1/4 cup hot sauce
2 tbsp brown sugar
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1/4 tsp black pepper
8 hamburger buns, split
1 cup crumbled blue cheese (optional)
In a Dutch oven, cook turkey, carrot, onion and garlic
Stir in tomato sauce, broth, hot sauce,sugar, vinegar, Worcestershire, and pepper
Serve on buns and sprinkle with blue cheese
15 oz ricotta cheese
Frozen spinach, thawed and drained
8 oz mozzarella cheese, shredded
1 jar of sauce
6 lasagna noodles
1/4 cup water
Mix ricotta and spinach with 1 cup of mozzarella cheese
Put 1 cup of sauce on the bottom of a square 8 x 8 baking dish
Top with 3 lasagna noodles
Add 1/2 spinach mixture on top and repeat layers
Put 1/4 cup water around edges of the dish
Bake at 400 degrees for 40 minutes covered
Add remaining mozzarella cheese
Bake at 400 degrees for 10 minutes uncovered
Let stand for 10 minutes
12 oz small baby potatoes, halved
1 tbsp olive oil
1 cup fresh corn kernels (about 2 ears)
1 1/2 tsp thinly sliced garlic
1/4 tsp salt
1/4 tsp crushed red pepper
1 cup halved grape tomatoes
1/3 cup chopped fresh cilantro
1/4 cup fresh Parmesan cheese, shaved
Place potatoes in medium saucepan and cover with water
Bring to a boil and cook 10 minutes until tender, drain
Heat skillet over medium-high heat - Add oil to coat the pan
Add corn and next 3 ingredients to pan - Cook for 2 minutes
Add potatoes and tomatoes to the pan - Cook for 1 minute
Top with cilantro and cheese
2 tsp olive oil
1/2 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup uncooked Israeli couscous
3/4 cup fat-free, lower sodium chicken broth
2 tbsp kalamata olives, pitted and quartered
1/2 tsp Kosher salt
1/2 tsp black pepper
4 skinless halibut fillets (or tilapia)
4 tsp torn fresh oregano
2 lemons, cut into 1/8 thick slices
Preheat broiler to high
Heat medium saucepan over medium-high heat - Add oil and swirl to coat
Add bell pepper and garlic - Cook for 1 minute
Add couscous and cook for 1 minute
Add broth and bring to a boil
Cover and simmer for 7 minutes or until liquid evaporates
Stir in olives, 1/4 tsp salt, and 1/4 tsp black pepper
Sprinkle fish with salt and pepper
Heat skillet over medium-high heat - Add oil and swirl to coat
Add fish to the pan and cook for 3 minutes
Remove from pan, turn fillets over, and arrange oregano and lemon slices on fillets
Place fish on baking pan and broil 5 minutes until fish flakes easily
Serve fish with couscous